Place ham on a rack in a large roasting pan. Cover and bake at 325 for45 minutes. In a small bowl, combine pineapple, jam, mustard, and horseradish. Spread over ham and bake uncovered for 15-20 minutes or until internal temperature reaches 140. Makes 8-10 servings.

Place potatoes in a large pot and add enough water to cover potatoes. Sprinkle salt over into the water. Bring to a boil over high heat, cover and reduce heat to medium and cook 20-25 minutes or until fork tender. Remove from heat, drain and mash with a hand mixer or potato masher. Add sour cream and combine well. Serve warm.

Place broccoli in a large saucepan, add about 1 inch cold water. Bring to a boil, reduce heat, cover and cook for 5-8 minutes or until crisp tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Dissolve cornstarch in cold water in a small bowl and add to broth mixture. Bring to a boil, cook and stir for 1 minute or until thickened and bubbly. Remove from heat, stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and stir in lemon juice and peel. Drain broccoli and serve with sauce.

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120-130 degrees. Add to dry ingredients, beat until just moistened. Add eggs, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12 inch circle, brush with butter. Cut each circle into 12 wedges. Roll up wedges from the wide end and place point end down 2 inches apart on baking sheets sprayed with nonstick spray. Bake at 400 for 10-12 minutes or until golden brown. Remove from pans and cool on a wire rack. Makes 3 dozen.